The flesh turns opaque and light pink throughout
The fish flakes easily with a fork
The center is just barely translucent or fully opaque, depending on preference
The internal temperature reaches 125°F to 130°F for medium-rare
The internal temperature reaches 135°F to 140°F for medium
The internal temperature reaches 145°F for fully cooked
The flesh feels firm but still moist
The juices are no longer raw-looking
The salmon separates easily along the natural lines of the fillet
The surface is lightly browned if seared or baked